Lemon shortcake with lemon syllabub

Available for over a year

Recipe Lemon shortcake 200g soft butter 150g castor sugar 2 egg yolks 150g plain flour 1 teaspoon baking powder 50g ground almonds Zest of 2 lemons 4 tablespoons lemon curd Beat the sugar and butter until pale and fluffy. Beat in the egg yolks, flour, baking powder, almonds and lemon zest ( keep the lemon juice for the syllabub) Wrap in cling and chill for an hour. Set oven to 180oc. Line a baking tin with parchment paper. Coarsely grate half the mixture into the tin and press around evenly. Spread over the curd. Top with the remaining grated mixture and bake for 30 minutes or until golden and firm. Cool in the tin for about 20 minutes before cutting into squares. Lemon Syllabub Juice of 2 lemons 50g castor sugar 1 teaspoon vanilla paste or extract 250ml double cream 100ml yoghurt Simmer the lemon juice with the sugar until the sugar dissolves. Cool. Whip the cream and fold in the lemon mixture. Fold in the yoghurt and vanilla. Spoon or pipe into glasses and serve with the biscuits. A few raspberries could be added on top.